Cook II - Employee Dining Room

Cook II
It is the responsibility of the Cook to prepare all food items according to menu, recipes, plate specifications, and guest requests. It is also the responsibility of this role to assure food preparation and service is of the highest quality and according to specified prep times. 

• Prepare food according to established specifications and standardized recipes 

• Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met 

• Maintain established inventory levels and order stock 

• Ensure proper product rotation, storage, and quantity controls 

• Consistently apply established safety and sanitation procedures 

• Assist all stations and respective lines as necessary 

• Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications 

• Work closely with stewarding in regards to any operational issue 

• Establish all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager 

• Minimum age requirement is 18 

• 1 year experience in a high-volume kitchen  

• Able to obtain and maintain a Food handler’s card (HLTH card) and any other certification or license, as required by law or policy 

• Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities 

• Available to work varied shifts, including nights, weekends, and holidays